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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/asian-inspired-summer-salad-with-a-lime-ginger-vinaigrette/

Asian inspired Summer Salad with a Lime Ginger Vinaigrette

Diet Type | Meal Type | |

Chef Kris Gaudet

Photo credit: Kris Gaudet

Asian inspired Summer Salad with a Lime Ginger Vinaigrette

Ingredients

  • 4 oz           Leaf lettuce
  • 2 oz           Daikon, julienne (3 inch length)
  • 1 oz            Carrot, julienne (3 inch length)
  • 2 oz           Baby corn, cut in half, rinsed
  • 2 oz           Garden peas, julienne
  • 2 oz           Cucumbers, cut in half, sliced
  • 2 oz           Water chestnuts, rinsed
  • 1 tsp           Ginger, fresh, minced
  • 1                  Lime, juiced and zested
  • 1/2 Tbsp    Honey
  • 1 tsp           Dijon mustard
  • 1/4 tsp       Black pepper, ground
  • 1/3 cup      Olive oil

Directions

  1. Place daikon, carrot, baby corn, peas, cucumbers and water chestnuts in a bowl, mix well.
  2. Wash lettuce to remove all dirt and sediment. Place on platter or medium size bowl.
  3. Mix ginger, lime juice, zest, honey, dijon and black pepper. Slow pour in olive oil in mixture.
  4. Pour over vegetables, and place on top of lettuce.

Nutrient Analysis

  • Calories: 406.4 KCal
  • Protein: 3.6 g
  • Carbohydrates: 20.4 g
  • Fibre: 4.6 g
  • Total Fat: 36.4 g
  • Sodium: 157.3 mg
  • Phosphorus: 91.82 mg
  • Potassium: 412.86 mg

Renal Diet Nutrient Analysis

Servings per recipe: 2

Serving size: 279 g

Renal and Diabetic Exchanges

0.5 protein choice
1.4 carb choices
2 vegetable choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup